Dukkah-Roasted Cauliflower & Freekeh Salad

While the freekeh is cooking, cut the cauliflower into small florets. Place the cauliflower, dukkah and a drizzle of olive oil on an oven tray lined with baking paper and toss to coat. Cut the parsnip (unpeeled) into 2cm chunks. Cut the carrot and beetroot (both unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. TIP: Cut the veggies to size so they cook in time.

place the parsnip, carrot, beetroot, onion, a pinch of salt and pepper and a drizzle of olive oil on a second oven tray lined with baking paper. Toss to coat and roast both trays until tender, 25-30 minutes. Allow to cool slightly. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

Heat a medium frying pan over a medium-high heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the yoghurt to the garlic oil and stir to combine. Season to taste and set aside.

Roughly chop the roasted almonds. Pick and thinly slice the mint leaves. In a large bowl, combine olive oil (2 tsp for 2 people / 4 tsp for 4 people), the vinegar, honey and a pinch of salt and pepper. Add the cooked freekeh, the mint, roasted parsnip, carrot, beetroot, onion and the baby spinach leaves. Toss to combine.